Scandinavian Christmas Cookies Recipes

PEPPERNOTTER (SCANDINAVIAN CHRISTMAS COOKIES)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease several baking sheets.
• Beat the eggs, white sugar, and brown sugar in a bowl until the sugar has dissolved, then beat in lemon juice, almonds, baking powder, cinnamon, ginger, black pepper, allspice, and cloves until thoroughly combined. Mix in flour to make a sticky dough.
• Turn the dough out onto a well-floured work surface, and knead the dough 1 to 2 minutes, adding more flour if needed, to make a smooth, workable dough. Pinch off pieces of dough and roll them into balls about 1 1/2 inches in diameter, and place the balls on the prepared baking sheets at least 1 inch apart.
• Bake in the preheated oven until a toothpick inserted into the center of a cookie comes out clean, about 25 minutes. Remove from sheets immediately to cooling racks to prevent cookies from getting too hard.
• Stir together confectioners' sugar and water to make a glaze, and drizzle each cookie while slightly warm with about 1/2 teaspoon, spreading it around the top of the cookie.

SWEDISH CHRISTMAS COOKIES

Steps:

• Whisk the flour, cardamom, and salt in a bowl.
• Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide the dough in half onto 2 (12-inch long) sheets of plastic wrap. Using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
• Preheat oven to 325 degrees F.
• Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

SCANDINAVIAN PECAN COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk. Gradually add flour until blended. , Shape into 1-in. balls. In a small bowl, beat egg white. Dip balls in egg white, then roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 375° for 8-12 minutes or until edges are lightly browned. Remove from pans to cool on wire racks.

SWEDISH CHRISTMAS COOKIES

Steps:

• Whisk the flour, cardamom, and salt in a bowl.
• Put the butter and confectioners' sugar in a food processor, and process until smooth.
• Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough.
• Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs.
• Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
• Preheat oven to 325 degrees F.
• Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated.
• Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets.
• Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

SWEDISH CHRISTMAS COOKIES

Steps:

• In a large bowl, cream together butter and 3/4 cup sugar until light and fluffy.
• Beat in egg yolks and almond extract.
• Add salt. Sift in 2-1/2 cups flour. Mix. Add just enough additional flour to make a pliable dough. (Or see variation in description above.) Chill for 30 minutes.
• To shape, divide dough into 6 equal portions. Roll out each to make a rope about 24 inches long.
• Cut dough into 2-inch strips. Place on cookie sheets. Brush with egg white. Sprinkle with almonds and remaining sugar.
• Bake at 375 degrees for about 10 minutes until cookies feel firm and are lightly browned around the edges. Let cool on cookie sheets for a few minutes. Remove to wire rack and cool completely.

SCANDINAVIAN DROPS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour and mix well. Roll into 1-in. balls. Beat egg whites until foamy. , Dip each ball halfway into egg whites, then into walnuts. Place nut side up 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. , Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks. Fill with jam; cool.